Italian Sausage

6 pounds meat (5 pork, 1 beef)
4 teaspoons of salt
1/2 oz fennel seed (or to taste)
1/2 oz crushed red pepper (or to taste)
1 Tablespoon Paprika
1/2 cup water

Remove the pork from the bone and cut into 1 inch cubes.
Cut beef into cubes.
Toss meat with seasonings and 1/2 cup water.
Store in refrigerator over night and grind the next day.
Grind the meat twice with a course blade and make it into large patties (1/2 cup measure of sausage), freeze them between double layer sheets of wax paper on a cookie sheet and then put them in plastic bags.
Make hot sausage sandwiches with fried onions and green peppers on a hoagie bun.
Grill sausage either in a frying pan, or barbecue.